Beef Taco Soup
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
A cozy, dump-and-simmer soup with ground beef, beans, corn, and taco spices. It comes together in 30 minutes and tastes like a bowl of loaded tacos you can spoon.
By Mia HartwellUpdated January 30, 2026
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- A dump-and-simmer soup ready in 30 minutes
- 27g of protein and 9g of fiber per bowl
- Budget-friendly pantry staples
- Freezer-friendly and endlessly toppable
Beef Taco Soup
35 min totalServes 6
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 380kcal
- Protein
- 27g
- Carbs
- 36g
- Fat
- 15g
- Fiber
- 9g
- Sugar
- 6g
Step-by-Step Instructions
- 1
Brown the ground beef in a large pot over medium-high until no longer pink, about 7 minutes; drain most of the fat.
- 2
Add the onion and cook 3 minutes, then the garlic and taco seasoning for 1 minute.
- 3
Stir in both beans, the corn, both cans of tomatoes, and the beef broth. Confirm the beef reached 160°F (71°C).
- 4
Bring to a boil, then reduce to a simmer and cook 15-20 minutes to let the flavors meld.
- 5
Season to taste with salt and pepper.
- 6
Ladle into bowls and pile on cheese, avocado, sour cream, and crushed tortilla chips.
Pro Tips for the Best Results
- Don't drain the tomatoes — their juice helps form the flavorful broth.
- The longer it simmers, the deeper the flavor, so let it go the full 20 minutes if you can.
- It thickens as it sits; thin leftovers with a splash of broth when reheating.
- The toppings make the soup — crunchy chips and creamy avocado are what take it over the top.
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How to Cook Beef Taco Soup
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Brown and season
Brown the beef to a safe 160°F (71°C) and drain most of the fat. Cooking the onion, garlic, and taco seasoning briefly afterward blooms the spices so the whole pot tastes seasoned through, not just salted at the end.
Add everything and simmer
This is a forgiving, dump-style soup: add the beans, corn, tomatoes (with their juice for body), and broth, then let it simmer. The simmer time isn't just to heat it through — it's what melds the canned ingredients into a cohesive, taco-flavored broth.
Finish with toppings
The soup is the canvas; the toppings make it a meal. Cheese melts into the hot broth, avocado adds creaminess, and crushed tortilla chips bring the crunch that makes it taste like a deconstructed taco. Set out a toppings bar so everyone can build their own bowl.
Storage & Make-Ahead
Refrigerate in an airtight container for up to 5 days; the flavor improves overnight. Freeze in portions for up to 3 months. Thin with broth when reheating if it has thickened.
Serving Suggestions
This beef taco soup pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
Can I make it in a slow cooker?+
Yes. Brown the beef first, then add everything to the slow cooker and cook on LOW 4-6 hours or HIGH 2-3 hours.
Can I freeze taco soup?+
It freezes very well for up to 3 months. Cool completely, then freeze in portions and reheat from frozen or thawed.
How do I make it heartier?+
Add cooked rice, extra beans, or a handful of crushed tortilla chips stirred in just before serving.
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